I first had pavlova while we were staying with a family in Taupo, New Zealand. They served us this traditional Kiwi dessert on our last night with them. It was creamy. It melted in our mouths. And it was topped with the traditional kiwi fruit.
I asked for the recipe after taking one bite.
We had it again for dessert on Christmas Day with our New Zealand family. Different cook, slightly different pavlova, same delicious refreshment.
I've made it several times since being back in Canada. It's one of my husband's favorite desserts. And it always brings back so many memories whenever and wherever I make it.
Pavlova (from Wendy ,Taupo, NZ)
6 egg whites (2 T sugar to 1 egg white)
12 T caster sugar (regular white sugar)
1 t vinegar
2 t cornflour (cornstarch)
vanilla essence (to taste, vanilla extract)
Beat egg whites until stiff, add sugar and other ingredients gradually. Heap egg whites on wax paper on cookie sheet.(Grease the cookie sheet for easier removal) Heat oven to 300. Put in for 5 minutes or until egg whites start to turn slightly golden, then turn off and leave in oven for 1 hour.
Top with whipped cream, fruit (kiwi,strawberries, blueberries etc) shaved chocolate.
If you prefer a crunchier pav, smooth the egg white mixture out on the pan until it's about an inch or so thick. If a little crunchy on the outside with a soft interior is your preference, pile the egg white mixture into the center of your pan, making it several inches thick. My personal favorite is the latter option. Kiwi fruit are the traditional fruit topping but whatever fruit is in season and you enjoy is delicious!